Flaeskesteg med svaer (roast ham with crackli

Yield: 8 Servings

Measure Ingredient
½ Fresh ham (butt or shank) weighing about 6 lb. -=OR=-
6 pounds Shoulder of pork w/rind on
Coarse salt or regular salt
Fresh ground black pepper

Preheat oven to 300øF. Using a sharp, heavy knife, cut deeply through the rind and fat until you reach the meat, making the incisions ½" apart lengthwise and crosswise. Rub salt and pepper liberally into these gashes. Insert a meat thermometer into the thickest part of the ham and place it on a rack set in a shallow roasting pan just large enough to hold the meat comfortably. Roast slowly 4 to 4½ hours or until the meat thermometer reads 180øF. Do not baste the meat. When roasted, the meat should be moist and tender and the rind (or crackling) very crisp. Let the roast rest outside the oven for 10-15 minutes for easier carving. A little of the crackling should be included in each serving of meat.

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